Mussels Steamed in Pale Ale

Serves:

• 2 tablespoons extra-virgin olive oil
• 2 shallots, finely diced
• 2 cloves garlic, gently bashed
• 4 sprigs fresh thyme
• 2 pounds mussels, scrubbed and cleaned
• 1 pint of pale ale beer
• Juice and zest from half an orange
• Juice and zest from half a lemon
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• Crusty bread to serve with finished mussels